Tag Archives: Breakfast

Banana Bread, Cinnamon Bun, Brownie, Bread Pudding with Carmel Sauce

11 Aug

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I made all this Banana Bread the other day. It had been about a week and the second loaf had barely been touched. It eyed me from afar, in the depths of the over crowded fridge. In that moment, i was inspired to make it into something new.

My roomy and I headed over to the grocery store to pick up supplies. As we wandered up and down the isles, i spotted, there on the half price shelf, a container of brownies and 3 iced cinnamon buns. I decided then, that these had to be involved in the Bread Pudding!! How could I not try and top my previous version.

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Banana Bread, Cinnamon Bun, Brownie, Bread Pudding

Adapted from Paula Deen

Ingredients:

• 2 cups granulated sugar
• 1/2 cup packed brown sugar
• 5 large beaten eggs
• 1/2 cup milk
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1/4 cup butter, softened
• 1 cup cubed Stale brownies
• 3 stale cinnamon buns cut up
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips

Directions:

Preheat the oven to 350 degrees F.
Grease a 13 by 9 by 2-inch pan.

1. Mix together the sugars, eggs, and milk in a bowl; add vanilla and butter.

2. Next, add the chips. Pour over cubed bread and let sit for 10 minutes.

3. Pour bread mixture into prepared pan. Bake for 35 to 45 minutes, or until set. Remove from oven. Top with Easy Caramel Sauce by Ree Drummond.

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Easy Caramel Sauce

Total Time: 20 minutes
Yield: 1 1/2 cups

Ingredients:

• 1 packed cup brown sugar
• 1/2 cup half-and-half
• 4 tablespoons butter
• Pinch salt
• 1 tablespoon vanilla extract

Directions:

1. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking for 5 to 7 minutes, until it gets thicker.

2. Then, add the vanilla and cook another minute to thicken more.

3. Turn off the heat and allow the sauce to cool slightly. Next, pour the sauce into a jar. Refrigerate until cold.

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Pancakes

12 Dec

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Pancakes are one of my kids favorite thing to eat for breakfast. When I went vegan, over a year ago, I had to find a new recipe for pancakes. My sister originally gave me a vegan banana pancake recipe. Zoe hated them. She’s not too fond of bananas. Months later, I was visiting my friend in L.A. We went to eat at The Real Food Daily. They had some amazing, banana free, pancakes. This set me on a quest to find their pancake recipe. I searched on google for a month or two with no luck. I did happen to find a different, banana free, pancake recipe. If it wasn’t for google.ca and visiting family at home in Canada, I may not have found this recipe. Anyways, I adapted this easy recipe from here. Hopefully, you’ll enjoy it as much as my kids do.

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Simple Vegan Pancakes

Yield: 2 Servings
Ingredients:

• 1 cup all purpose-flour
• 2 tsp baking powder
• 1 Tbsp raw cane sugar
• 1 cup almond milk
• 2 1/2 Tbsp vegetable oil
• 1 tsp vanilla extract

Directions:

1. Combine the wet ingredients and whisk them together.

2. Now, add the wet ingredients. Whisk until everything is combined.

3. Put a pan on the stove and heat to medium. Then, lightly coat with oil.

4. Pour the batter onto the pan to form circles. Flip the pancakes when the batter is bubbly. Flip until both sides are golden brown. Remove from the heat and enjoy.

This morning my girls decided we should make turquoise pancakes. I added some food coloring. Here are some of the pictures.

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Chocolate Berry Hemp Protein Smoothie

27 Oct

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Since I’ve been doing yoga so much, as in everyday, I haven’t been making many smoothies. I feel like I need more of there nutritional, goodness in my life. This morning I was busy, blending one up in my ninja.

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Chocolate Berry Hemp Protein Smoothie

Yeild: 1 1/2 cups or one serving

Ingredients:

• 1 cup berries of choice
• 1/2 banana
• 1 cup chocolate almond milk
• 1 Tbsp hemp protein powder

Directions:

1. Place all the ingredients into your blender, ninja etc and blend away. If its too thick, add more almond milk until desired consistency is achieved.

2. Enjoy immediately.

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Down the hatch it goes!

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Vegan Chia Waffles

16 Oct

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The other morning my sister called. We were chatting for a while and my kids were hungry, begging for breakfast. She had made waffles. I decided to make them too, so we could be twins! They are super easy to make. That is, if you have a good waffle maker. Mine doesn’t work so well, but I made them anyways. They were great. I topped mine off with a mixed berry sauce. Yummy, yummy in my tummy.

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My oldest daughter wouldn’t even touch them! It’s hard to get her to try new things. She’s more apt to try new foods, in the company of her friends, at school. Ava, on the other hand, was all over them. She ate 2 or 3 of them plain, because she liked them so much. She said they had a hint of blueberry flavor. She even thought the chia cheeses were blueberries…. so cute! Now, here’s the recipe for these.
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Vegan Chia Waffles

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 Tbsp chia seeds
• 1/2 tsp cinnamon
• 1/4 tsp salt

• 1 cup nondairy milk
• 1/2 cup applesauce
• 1/2 tsp vanilla extract
• 1 Tbsp raw cane sugar

Directions:

1. Mix together the dry ingredients and set aside.

2. Mix together the wet ingredients. Then combine then with the dry mix.

This recipe makes 6 little waffles with a 1/4 cup measuring cup. There are 90 calories per waffle.

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I really had fun taking all of these photos. I used camera+ to edit most of them. I love how they all turned out. I do take all of my photos with my iPhone 4. It’s actually, the only camera I own.

Fabulous Bread Pudding and Strawberry Sauce

11 Sep

Did I mention how much I love bread pudding. I don’t mean fresh from the oven bread pudding. I mean, sitting in my fridge overnight, bread pudding. Something about it tastes a million times better. I love how some dishes seem to age, like a fine wine, overnight. This is definitely one of them.

I spotted about 12 strawberries in my fridge, that were about to expire. My daughter wanted pancakes. I wanted cinnamon bun bread pudding :)
I got busy making the pancakes. That was when my daughter Ava thought I should make strawberry sauce. She was in luck. I had just enough strawberries to pull it off.

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Strawberry Sauce

Ingredients:

• 1 cup water
• 1 cup raw cane sugar
• 2 cups strawberries, quartered

Direction:

Combine water and sugar in a saucepan over medium-high heat. Stir until sugar is dissolved. Then mix strawberries into saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick. Takes about 10 minutes. Strain liquid into a bottle and refrigerate.

Now, I’m sure you probably noticed, I didn’t have 2 cups of strawberries, but no one was the wiser. You don’t have to strain the liquid either, if you don’t like. I never actually do.

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